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Author: Ann Styles

Prep time: 10 mins | Cook time: 10 mins | Total: 20 mins | Serves: 2

This Mexican Omelet is inspired by the flavors of San Francisco’s Mission District, known for its iconic Mission-style burritos. Combining the smokiness of chorizo, bell peppers, and melted cheese, this omelet captures the essence of a hearty, satisfying meal. It’s my take on bringing those bold, layered flavors from Mission Street to your breakfast table, wrapped in the comforting simplicity of an omelet. Perfect for starting the day with a burst of inspiration and warmth!

Instructions

1. Prepare the Filling: Heat a non-stick skillet over medium heat. Add 2 Tbsp oil, sauté onions and bell peppers with a pinch of salt for 3-4 minutes until softened. Stir in tomatoes, black beans, jalapeños, cumin, and smoked paprika. Add the cooked chorizo or sausage, cooking for another 1–2 minutes to combine the flavors. Transfer the filling to a bowl and set aside.
2. Whisk the Eggs: In a large bowl, whisk eggs with milk, pinch of salt, and black pepper.
3. Cook the Omelet: Heat 1 Tbsp oil in the same skillet over medium-low heat. Pour in half the egg mixture and let it cook undisturbed for 1–2 minutes. Once the edges start to set, gently lift them with a spatula, allowing the uncooked eggs to flow underneath.
4. Add the Filling: When the omelet is mostly set but still slightly runny on top, sprinkle half the cheese evenly on one side of the egg. Add half of the cooked filling (including the chorizo or sausage if used) on top of the cheese.
5. Fold and Serve: Using a spatula, fold the omelet in half and cook for another 30 seconds to 1 minute until cheese is melted. Slide the omelet onto a plate and repeat the process with the remaining eggs, cheese and filling.
6. Garnish with chopped cilantro. Serve with salsa, avocado slices, and a dollop of sour cream.